Ingredients
25 to 30 medium sized cucumbers
8 large white onions
2 large bell peppers
1/2 c. salt
5 c. apple cider vinegar
5 c. sugar
2 Tbsp. mustard seed
1 tsp. turmeric
1/2 tsp. ground cloves
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Stand mixer for bread dough, pastry, meringues, butter churning
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Small enameled saucepan — warming sauces, melting butter, reheating
Domed stoneware baker traps steam for artisan crust at home
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If you like hot pickles, add a few hot peppers. Wash cucumbers and slice thin. Chop onions and pepper. Combine salt and cucumbers; let stand 3 hours. Drain. Combine vinegar, sugar and spices in large kettle. Bring to a boil. Add drained cucumbers. Heat thoroughly but do not boil. Pack while hot into hot, sterilized jars and seal at once. These are delicious with vegetables and fish.